12 Delicious Grilled Cabbage Amazing Recipes

Just when you thought grilling season couldn’t get any better, we’re here to surprise you with 12 delicious grilled cabbage recipes that will transform your BBQ game! Whether you’re craving something smoky, sweet, or packed with flavor, these recipes are perfect for home cooks looking to add a twist to their summer meals. Get ready to fire up the grill and dive into these mouthwatering dishes that promise to delight everyone at your table.

Grilled Cabbage with Spicy Butter

Lusciously charred and irresistibly smoky, this grilled cabbage with spicy butter transforms a humble vegetable into a show-stopping side dish that’s as visually appealing as it is delicious.

Ingredients

• 1 medium head of green cabbage – look for one that feels heavy for its size, indicating freshness.
• 1/2 cup unsalted butter, softened – I always keep mine at room temperature for easier mixing.
• 2 tbsp hot sauce – choose your favorite brand; I love the tangy kick of Louisiana-style.
• 1 tsp garlic powder – for that essential umami depth.
• 1/2 tsp smoked paprika – it adds a subtle smokiness that complements the grill.
• Salt to taste – I prefer fine sea salt for its clean flavor.

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F. A well-heated grill ensures those perfect char marks.
2. Cut the cabbage into 8 wedges, keeping the core intact to hold the wedges together. This tip prevents them from falling apart on the grill.
3. In a small bowl, mix the softened butter, hot sauce, garlic powder, and smoked paprika until well combined. Taste and adjust the seasoning with salt if needed.
4. Brush each cabbage wedge generously with the spicy butter mixture, ensuring all sides are coated. The butter not only adds flavor but also helps achieve a golden char.
5. Place the cabbage wedges on the grill. Cook for 5 minutes on each side, or until they’re tender with crispy, charred edges. Rotating them halfway ensures even cooking.
6. Remove from the grill and drizzle with any remaining spicy butter for an extra flavor boost.

Perfectly grilled, the cabbage wedges are tender yet crisp, with a smoky flavor that’s beautifully balanced by the spicy, garlicky butter. Serve them alongside grilled meats or as a bold vegetarian option, perhaps with a sprinkle of fresh herbs for color and freshness.

Charred Grilled Cabbage Steaks

Marvel at the simplicity and depth of flavor that charred grilled cabbage steaks bring to your table, a dish that transforms the humble cabbage into a smoky, tender masterpiece with just a few ingredients and a hot grill.

Ingredients

• 1 large head of green cabbage – look for one that feels heavy for its size, indicating freshness.
• 3 tbsp extra virgin olive oil – my go-to for its fruity notes that complement the smokiness.
• 1 tsp kosher salt – I prefer the clean taste and even distribution of kosher salt.
• 1/2 tsp freshly ground black pepper – freshly ground makes all the difference here.
• 2 cloves garlic, minced – for a subtle, aromatic kick that doesn’t overpower.

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F, to ensure a good char without burning.
2. Remove any loose outer leaves from the cabbage and slice it into 1-inch thick steaks, keeping the core intact to hold the slices together.
3. Brush both sides of each cabbage steak with extra virgin olive oil, ensuring they’re well coated for that perfect char.
4. Sprinkle the minced garlic, kosher salt, and freshly ground black pepper evenly over both sides of the steaks.
5. Place the cabbage steaks directly on the grill grates. Grill for 5-7 minutes per side, or until you see deep grill marks and the edges start to crisp.
6. Use a spatula to carefully flip the steaks, as they can be fragile once they start to soften.
7. Remove from the grill when both sides are beautifully charred and the cabbage is tender but still has a bit of bite.

Lusciously smoky with a satisfying crunch, these charred grilled cabbage steaks are a testament to the magic of fire and simplicity. Serve them as a bold side dish or top with a dollop of creamy dressing for an unexpected twist.

Smoky Grilled Cabbage Wedges

Savory and unexpectedly sophisticated, smoky grilled cabbage wedges transform the humble vegetable into a standout side dish, perfect for summer barbecues or a rustic dinner party. The charred edges and tender heart, infused with a whisper of smoke, elevate this garden staple to new heights.

Ingredients

• 1 large head of green cabbage – look for one that feels heavy for its size, a sign of freshness.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes that complement the smokiness.
• 1 tsp smoked paprika – the key to that deep, woodsy flavor.
• 1/2 tsp garlic powder – for a subtle, aromatic kick.
• 1/2 tsp sea salt – I prefer the clean taste of sea salt here.
• 1/4 tsp freshly ground black pepper – freshly ground makes all the difference.

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F, to ensure those perfect grill marks without burning.
2. Cut the cabbage into 8 wedges, keeping the core intact to hold the layers together during grilling.
3. In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, sea salt, and black pepper. This blend is your flavor powerhouse.
4. Brush each cabbage wedge generously with the oil mixture, making sure to coat all sides for even flavor and to prevent sticking.
5. Place the cabbage wedges on the grill. Cover and cook for 5 minutes, then flip carefully with tongs. Tip: A spatula can help support the wedge as you turn it.
6. Grill for another 5 minutes on the other side, or until the edges are charred and the center is tender when pierced with a fork. Tip: Don’t rush the process; the slow grill brings out the sweetness.
7. Remove from the grill and let rest for 2 minutes. This brief pause allows the flavors to meld beautifully. Tip: A squeeze of lemon right before serving can add a bright contrast.

Zesty and with a satisfying crunch, these smoky grilled cabbage wedges are a revelation. Serve them atop a creamy polenta or alongside grilled sausages for a meal that’s as visually striking as it is delicious.

Grilled Cabbage and Bacon Skewers

On a summer evening, nothing quite captures the essence of outdoor dining like the smoky allure of grilled vegetables paired with the rich, savory depth of bacon. These Grilled Cabbage and Bacon Skewers are a testament to the beauty of simple ingredients transformed by fire into something extraordinary.

Ingredients

• 1 small head of green cabbage, cut into 1-inch wedges (the crispness of fresh cabbage is key)
• 8 slices of thick-cut bacon, each slice cut into thirds (I swear by applewood-smoked for its sweet smokiness)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 teaspoon kosher salt (for that perfect seasoning balance)
• 1/2 teaspoon freshly ground black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 400°F to ensure a good sear without burning.
2. While the grill heats, thread a piece of bacon onto a skewer, then add a wedge of cabbage, folding the bacon around it slightly, and secure with another piece of bacon. Repeat until all skewers are assembled.
3. Brush each skewer lightly with extra virgin olive oil, then season evenly with kosher salt and freshly ground black pepper.
4. Place the skewers on the grill, cooking for about 4 minutes per side. The bacon should be crispy, and the cabbage edges charred but still crunchy inside.
5. Rotate the skewers carefully to ensure even cooking and to prevent any flare-ups from the bacon fat.
6. Once done, remove from the grill and let rest for a minute before serving to allow the flavors to meld beautifully.

Crunchy, smoky, and irresistibly savory, these skewers offer a delightful contrast of textures and flavors. Serve them alongside a cool, creamy dip or as a standout side at your next barbecue to elevate the humble cabbage to star status.

Herb-Marinated Grilled Cabbage

Delightfully unexpected, this Herb-Marinated Grilled Cabbage transforms the humble vegetable into a smoky, tender centerpiece that’s sure to impress at any summer gathering. Its layers soak up a vibrant marinade, yielding a dish that’s as flavorful as it is visually striking.

Ingredients

• 1 large head of green cabbage – look for one that feels heavy for its size, indicating freshness.
• 1/2 cup extra virgin olive oil – my go-to for its fruity notes that complement the herbs beautifully.
• 3 tbsp apple cider vinegar – adds a bright acidity that balances the richness of the oil.
• 2 cloves garlic, minced – because everything’s better with garlic.
• 1 tbsp fresh thyme leaves – their earthy aroma is irresistible.
• 1 tbsp fresh rosemary, finely chopped – for a piney depth.
• 1 tsp salt – to enhance all the flavors.
• 1/2 tsp freshly ground black pepper – for a subtle heat.

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F to ensure a good sear without burning.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, thyme, rosemary, salt, and pepper to create the marinade.
3. Remove any loose outer leaves from the cabbage, then cut it into 8 wedges, ensuring each piece has a bit of the core to hold it together.
4. Brush each cabbage wedge generously with the marinade, making sure to get between the layers for maximum flavor.
5. Place the cabbage wedges on the grill. Cover and cook for 5 minutes, then flip carefully and cook for another 5 minutes. The edges should be nicely charred, and the cabbage tender.
6. Remove from the grill and drizzle with any remaining marinade for an extra burst of flavor.

Grilled to perfection, the cabbage emerges with a caramelized exterior and a melt-in-your-mouth interior, infused with the aromatic herbs. Serve it as a standout side or atop a bed of creamy polenta for a hearty vegetarian main.

Grilled Cabbage with Garlic Parmesan Sauce

Harnessing the humble cabbage’s potential, this grilled rendition elevates it to star status, cloaked in a rich garlic parmesan sauce that’s both luxurious and comforting. Perfect for summer evenings, it’s a dish that promises to convert even the most skeptical of cabbage critics.

Ingredients

• 1 large head of cabbage – look for one that feels heavy for its size, indicating freshness.
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes that complement the grill’s smokiness.
• 3 cloves garlic, minced – fresh is best here for that punchy aroma.
• 1/2 cup grated parmesan cheese – opt for freshly grated to avoid anti-caking agents.
• 1/2 cup heavy cream – it creates a luscious, velvety sauce.
• 1 tbsp lemon juice – a splash brightens the dish beautifully.
• Salt and freshly ground black pepper – to season, because balance is key.

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean to prevent sticking.
2. Cut the cabbage into 8 wedges, keeping the core intact to hold them together during grilling.
3. Brush each wedge generously with olive oil, seasoning both sides with salt and pepper.
4. Grill the cabbage wedges for 3-4 minutes per side, until char marks appear and the edges crisp.
5. While the cabbage grills, heat the remaining olive oil in a small saucepan over medium heat. Add the minced garlic, sautéing for 1 minute until fragrant but not browned.
6. Stir in the heavy cream and bring to a gentle simmer, allowing it to thicken slightly, about 2 minutes.
7. Remove the saucepan from heat, whisking in the parmesan cheese and lemon juice until smooth.
8. Arrange the grilled cabbage on a platter, drizzling generously with the garlic parmesan sauce.

Succulent and smoky, the grilled cabbage wedges are a revelation, their natural sweetness deepened by the grill. The garlic parmesan sauce adds a creamy, umami-rich contrast, making this dish a standout side or a light main. Serve it alongside grilled meats or atop a bed of quinoa for a hearty vegetarian option.

Spicy Sriracha Grilled Cabbage

Craving a dish that marries the bold flavors of spice with the humble charm of cabbage? Our Spicy Sriracha Grilled Cabbage transforms the ordinary into the extraordinary, offering a smoky, fiery twist that’s as visually stunning as it is delicious.

Ingredients

• 1 large head of green cabbage – look for one that feels heavy for its size, indicating freshness.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes that complement the heat.
• 3 tbsp Sriracha sauce – adjust based on your heat preference, but this amount gives a nice kick.
• 1 tbsp honey – to balance the spiciness with a touch of sweetness.
• 1 tsp smoked paprika – for that deep, smoky flavor that grilling enhances.
• Salt to taste – I prefer sea salt for its clean, crisp flavor.

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F, to ensure those perfect grill marks without burning.
2. Cut the cabbage into 1-inch thick steaks, keeping the core intact to hold the layers together. Tip: A sharp knife is crucial here for clean cuts.
3. In a small bowl, whisk together the olive oil, Sriracha, honey, and smoked paprika until well combined. Tip: Warming the honey slightly makes it easier to mix.
4. Brush both sides of each cabbage steak generously with the Sriracha mixture, ensuring every nook and cranny is coated for maximum flavor.
5. Place the cabbage steaks on the grill and cook for about 5 minutes per side, or until you see deep grill marks and the edges start to crisp. Tip: Resist the urge to move them too soon to get those perfect marks.
6. Remove from the grill, sprinkle with salt to taste, and serve immediately.

Finished with a smoky char and a glaze that packs a punch, this dish offers a delightful contrast between the crispy edges and the tender, slightly sweet interior. Serve it as a bold side to grilled meats or atop a grain bowl for a vegetarian main that doesn’t skimp on flavor.

Grilled Cabbage with Balsamic Glaze

Zesty and vibrant, this Grilled Cabbage with Balsamic Glaze transforms a humble vegetable into a show-stopping side dish, perfect for summer gatherings. The caramelized edges and smoky flavor paired with the sweet-tangy glaze will have everyone reaching for seconds.

Ingredients

• 1 medium head of green cabbage – look for one that feels heavy for its size, indicating freshness.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes that complement the grill’s smokiness.
• 1/2 tsp sea salt – I prefer the subtle crunch and clean taste it adds.
• 1/4 tsp freshly ground black pepper – freshly ground makes all the difference.
• 1/4 cup balsamic vinegar – opt for a quality brand with a good balance of sweet and tart.
• 1 tbsp honey – this adds a lovely gloss and sweetness to the glaze.

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean to prevent sticking.
2. Cut the cabbage into 1-inch thick steaks, keeping the core intact to hold the layers together.
3. Brush both sides of each cabbage steak with olive oil, then season with salt and pepper.
4. Place the cabbage steaks on the grill. Cook for 5 minutes on each side, or until you see those desirable grill marks and the edges start to crisp.
5. While the cabbage grills, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 3-4 minutes until it thickens slightly, stirring occasionally.
6. Remove the cabbage from the grill and drizzle generously with the balsamic glaze.

Lusciously tender with a smoky char, the cabbage pairs beautifully with the rich glaze. Serve it atop a creamy polenta or alongside grilled meats for a meal that sings of summer.

BBQ Grilled Cabbage Foil Packets

Yearning for a dish that combines the smoky allure of BBQ with the humble, hearty goodness of cabbage? These BBQ Grilled Cabbage Foil Packets are a game-changer, offering a delectable blend of flavors that are sure to impress at your next outdoor gathering.

Ingredients

• 1 medium head of green cabbage, cored and cut into 8 wedges (the crispier, the better for that perfect char)
• 1/4 cup unsalted butter, melted (I always go for grass-fed for its richer flavor)
• 2 tbsp your favorite BBQ rub (mine has a hint of smoked paprika for depth)
• 1/4 cup apple cider vinegar (a splash adds the right tanginess)
• 1/2 cup chicken broth (low-sodium keeps the dish perfectly balanced)
• Heavy-duty aluminum foil (trust me, it’s worth the upgrade to prevent any leaks)

Instructions

1. Preheat your grill to medium heat, about 350°F, ensuring it’s ready for those foil packets.
2. In a small bowl, whisk together the melted butter, BBQ rub, and apple cider vinegar until well combined.
3. Place each cabbage wedge on a piece of heavy-duty aluminum foil, drizzle with the butter mixture, and pour 1 tbsp of chicken broth over each wedge for moisture.
4. Securely wrap each wedge in the foil, making sure the packets are tightly sealed to keep all the flavors inside.
5. Place the foil packets on the grill and cook for 25 minutes, flipping once halfway through, until the cabbage is tender and infused with BBQ goodness.
6. Carefully open the packets (watch out for steam!) and serve immediately, garnishing with extra BBQ rub if desired.

Just imagine the tender, smoky cabbage with a hint of tang and a buttery finish. Serve these packets alongside grilled meats or as a standout vegetarian option that even the most devout carnivores will love.

Grilled Cabbage and Sausage Hash

Perfectly balancing rustic charm with gourmet flair, this Grilled Cabbage and Sausage Hash transforms simple ingredients into a dish that’s both hearty and refined. The smoky notes from the grill meld beautifully with the savory sausage and sweet, caramelized cabbage, creating a symphony of flavors that’s sure to impress.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds (I love the depth of flavor a good smoked sausage adds)
• 1 medium head green cabbage, cut into 8 wedges (keep the core intact to hold the wedges together)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp kosher salt (for that perfect seasoning balance)
• 1/2 tsp freshly ground black pepper (freshly ground makes all the difference)
• 1 tbsp apple cider vinegar (a splash adds a nice tangy contrast)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F to get those perfect grill marks without burning.
2. While the grill heats, toss the cabbage wedges with 2 tbsp of olive oil, ensuring each piece is lightly but evenly coated.
3. Season the cabbage wedges with salt and pepper, then place them on the grill. Cook for about 5 minutes per side, or until you see those beautiful char marks and the cabbage starts to soften.
4. In a separate bowl, toss the sausage rounds with the remaining 1 tbsp of olive oil, then add them to the grill alongside the cabbage. Grill for about 3 minutes per side, just until they’re nicely browned and heated through.
5. Once everything is grilled to perfection, drizzle the apple cider vinegar over the cabbage and sausage for a bright finish.

Lusciously smoky with a delightful crunch from the cabbage, this hash is a textural dream. Serve it straight off the grill on a large platter for a family-style meal that invites everyone to dig in, or top with a fried egg for an extra layer of richness.

Cheesy Grilled Cabbage Slices

Brimming with rustic charm and a touch of indulgence, Cheesy Grilled Cabbage Slices offer a delightful twist on a humble vegetable, transforming it into a savory, melt-in-your-mouth experience that’s perfect for any gathering.

Ingredients

• 1 large head of green cabbage, sliced into 1-inch thick rounds (the sturdy outer leaves hold up best on the grill)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 teaspoon kosher salt (it clings better to the cabbage than table salt)
• 1/2 teaspoon freshly ground black pepper (for a subtle kick)
• 1 cup shredded sharp cheddar cheese (the sharper, the better for that gooey melt)
• 1/4 cup grated Parmesan cheese (adds a nice salty crunch)
• 1 tablespoon chopped fresh parsley (for a pop of color and freshness)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
2. Brush both sides of each cabbage slice with extra virgin olive oil, then sprinkle evenly with kosher salt and black pepper.
3. Place the cabbage slices directly on the grill grate. Grill for 5 minutes on the first side, until you see nice grill marks and the edges start to caramelize.
4. Carefully flip each slice with tongs. Grill for another 4 minutes on the second side.
5. Sprinkle the shredded cheddar cheese evenly over each cabbage slice, followed by the grated Parmesan. Close the grill lid and cook for 2 more minutes, just until the cheese is bubbly and melted.
6. Remove the cabbage slices from the grill and let them rest for a minute to set the cheese. Garnish with chopped fresh parsley before serving.

Lusciously tender with a smoky char, these Cheesy Grilled Cabbage Slices boast a perfect balance of creamy and crisp textures. Serve them as a standout side dish or top with a fried egg for a hearty breakfast twist.

Grilled Cabbage with Lemon Herb Dressing

Radiating simplicity and sophistication, this Grilled Cabbage with Lemon Herb Dressing transforms the humble vegetable into a centerpiece-worthy dish, perfect for summer gatherings or a quiet night in. The charred edges and vibrant dressing create a harmony of flavors that’s both refreshing and deeply satisfying.

Ingredients

• 1 medium head of cabbage – look for one that feels heavy for its size, indicating freshness.
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes that complement the grill’s smokiness.
• 2 tbsp fresh lemon juice – freshly squeezed, please, for that bright acidity.
• 1 tbsp honey – a touch of sweetness to balance the lemon’s tang.
• 2 cloves garlic, minced – because everything’s better with garlic.
• 1/4 cup chopped fresh herbs (parsley, dill, and chives) – the more, the merrier in my book.
• Salt and freshly ground black pepper – to season, but we’ll be specific about amounts in the steps.

Instructions

1. Preheat your grill to medium-high, aiming for about 400°F, to ensure those perfect grill marks without burning.
2. Cut the cabbage into 8 wedges, keeping the core intact so the wedges hold together during grilling.
3. Brush both sides of each cabbage wedge with olive oil, using about half of the 1/4 cup, and season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Grill the cabbage wedges for 3-4 minutes per side, or until you see those coveted char marks and the edges begin to crisp.
5. While the cabbage grills, whisk together the remaining olive oil, lemon juice, honey, minced garlic, and chopped herbs in a small bowl to create the dressing.
6. Once off the grill, drizzle the lemon herb dressing over the cabbage wedges while they’re still warm to let the flavors meld beautifully.

Yielded from the grill, the cabbage wedges boast a smoky sweetness, their edges crisped to perfection, while the dressing adds a zesty, herbaceous lift. Serve them atop a rustic wooden board for an inviting presentation that encourages sharing straight from the platter.

Conclusion

Grilled cabbage has never been more exciting! With these 12 delicious recipes, you’re sure to find a new favorite that’ll make your next BBQ or weeknight dinner a hit. We’d love to hear which recipe you tried and loved—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest for fellow home cooks to discover!